This delicious homemade ice cream starts with a white chocolate, vanilla base. We add two Gourmet Vanilla Beans to ensure you can taste and see the vanilla with the white chocolate base and have zero regrets! Then, we add in fresh raspberries and fresh blueberries for a Red, White and Blue ice cream that is sure to please! Created for KitchenAid® Stand Mixer with Ice Cream Maker Attachment, but use the ice cream maker that you are comfortable with!
- 4 servings
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 Rodelle Vanilla Beans, split and scraped
- 8 ounces white chocolate (morsels or bar cut in-to small chips)
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 1 tbsp additional granulated sugar
- Freeze Kitchen Aid Ice Cream Maker Bowl for a minimum of 24 hours.
- Combine milk and cream in a medium pan over medium heat. Bring to a boil. Pour into a bowl containing the white chocolate, stir until smooth.
- Combine sugar, eggs and yolk in Kitchen Aid® Stand Mixer bowl. Beat with the wire whisk attachment until blended. Add the Rodelle Vanilla Beans, split and scraped and beat until thickened to a mayonnaise-like consistency.
- Beat 1 cup of the hot cream into the eggs mixture over low speed. Mix in the remainder of the chocolate/cream and blend until smooth (about 30 seconds).
- Transfer to a medium saucepan and cook over low heat, stirring constantly, until the mixture begins to thicken and coats the back of a spoon.
- Cover with plastic wrap and refrigerate overnight.
- Attach the Kitchen Aid Ice Cream Maker attachments to your mixer. Pour chilled ice cream mixture into the frozen Ice Cream Maker Bowl and mix until thickened, about 25 to 30 minutes.
- While making the ice cream, prepare the raspberry puree. Combine the raspberries and 1 tablespoon sugar in the bowl of a food processor. Blend until smooth. Strain the seeds out with a wire strainer and discard.
- When the ice cream is the consistency of soft-serve, spread 1/3 of the mixture into an eight-inch shallow pan. Cover with ½ raspberry puree and ½ of the whole blueberries. Add another 1/3 of the ice cream and top with the remainder of the puree and blueberries. Top with the remainder of the ice cream. Cover and return to the freezer and chill until firm, about 1 to 2 hours.